Tartine of Chèvre, Butternut Squash and Hazelnuts
The other day I enjoyed a lovely tartine at one of the ubiquitous Le Pain Quotidien, or at least pre-Pandemic this chain of causal dinning cafés seemed to be on every corner in New York City. This seasonal menu addition was an open-faced sandwich using a dense seven grain bread. It was generously slathered with fresh ricotta cheese, then topped with cubes of roasted red beets and toasted walnuts. Then, as if to gild a lily twice, crumbled bacon was added plus a drizzle of honey flavored with truffles. It was divine. Considering that imitation is the highest form of a compliment, I wanted to recreate it at home turning it into my own version as you can do as well. All it takes is a little imagination, an interesting bread, some caramelized vegetables, crunchy nuts, and a flavorful honey. And, the best part— which can be omitted but only under dire circumstances—the final addition of either crumbled bacon or slivers of salty ham or prosciutto.
Ingredients:
8 slices whole grain or seven grain bread
1/2 cup fresh chèvre (goat’s milk cheese), at room temperature
½ cup roasted, sweet vegetable (such as butternut squash, beets, carrots, or parsnips) in ¼ inch cubes
1/3 cup roasted nuts (such as pecan, walnut, or hazelnut)
1/3 cup Granny Smith apple, cut in ¼ inch cubes
1/4 cup thin slivers of prosciutto (or 4 slices of crispy bacon, crumbled)
¼ cup honey
Cooking instructions:
1. Lightly toast the bread, then spread each slice with 1 Tablespoon of chèvre.
2. Then dividing up the next 5 ingredients, in same sequence as listed here, layer on top of the bread.
3. Drizzle with the honey and serve immediately.
Wine recommendation: Chenin Blanc, unwooded Chardonnay, Arneis, or Provencal Rosé